Fuyu persimmon relish
Traci des Jardins
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1/2 tablespoon olive oil
1 cup diced onion
1 tablespoon mustard seeds
1/2 cup sherry
1/4 cup sherry vinegar
5 Fuyu persimmons, stemmed, seeded (if necessary) and diced
1 cup water
1/4 cup currants
Salt and freshly ground pepper to taste
Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté for about 10 minutes or until soft. Add the mustard seeds and sherry, and cook until all the liquid has evaporated.
Add the sherry vinegar, persimmons and water. Cook until most of the liquid has evaporated. Sprinkle in the currants and cook a few minutes longer, or until there is just a small amount of liquid remaining. Remove from heat and season with salt and pepper.
Let cool, cover and refrigerate for 24 hours before serving.
From: Traci des Jardins, Jardiniere Restaurant in San Francisco